I’m a steak and potato guy through and through and we stock our freezer with beef my brother raises, so I almost feel like I’m cheating by writing this…

In my opinion the most under utilized “buy” at the meat counter is the boneless pork loin. Not the little marinaded tenderloins or anything else pre-cut, but the entire pork loin – about 10 pounds worth. Locally, I can pick one up for around $1.90 a pound.

What do you do with 10 pounds of pork? With a knife and a little imagination, you can do a lot. To start with, just google “pork loin” and click on “Images.” If one of the hundreds of images that pops up doesn’t make your mouth water you need to have your pulse checked. You’ll see the loin stuffed, seasoned, grilled, and marinated in all kinds of simple to copy ways (even wrapped in bacon – everything is better with bacon). Just slice the loin into roasts the appropriate size for your needs, wrap it tightly in the freezer paper, tuck it in the freezer bag, and freeze it until you’re ready to use it. (Just make sure your freezer is cold enough if you’re planning on long term storage.)

If that’s not your thing, take 3 pounds of the pork loin with a little salt and pepper and cook it in the slow-cooker until it’s done. Then, shred it with a fork, add your favorite BBQ sauce, let it simmer for an hour or so, and you have great pulled pork sandwiches. You could also make shredded pork in this manner and use it in Mexican dishes.

Additionally, you could slice the loin about an inch thick for some great boneless chops – the loin is where the chops are cut from anyway, you’re just the one making the cut. Grilled, fried, baked, flattened and rolled around stuffing, even on a stick if that’s your thing. The possibilities are endless…